this is my go-to weeknight chicken thigh dinner #shorts

cooking for myself · part xli
@chefsteps i love y’all
chicken thigh · kale salad · sweet potato purée
drink · Tokyo Black [Porter] (Yo-Ho Brewing Co)
#chicken #kale #sweetpotato #puree #chickenthigh
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE • CHICKEN + KALE + SWEET POTATO

CHICKEN THIGHS

serves as many thighs as you can fit comfortably on a skillet

chicken thighs
salt + black pepper
chicken fat or any oil
cast iron skillet
thermometer

method
salt and pepper both sides of your chicken thighs
optional – trim excess fat/skin and debone, i like to keep the bone-in as it keeps the presentation nicer (and less work)
place on a wire rack, dry the skin with paper towels, and (optional) let dry out in your fridge (i like to do this overnight)

preheat oven to 400F
heat a skillet over medium heat, add 1 tbsp chicken fat/oil
place chicken, skin-side down, and let skin cook
check periodically for 5-8min, you want have a golden brown skin
once skin is done, flip thigh skin-side up
place skillet into oven
cook for about 7min, depends on thickness of thighs
use a thermometer and cook until min. 165F, all the way up to 185F
be careful not to bare-hand that pan handle, use towels/mitts!!!
plate on top of kale salad and sweet potato purée

SWEET POTATO PURÉE

serves 4

~1.1 lbs / 500 g – sweet potato or yam
7.5 tbsp butter / 100 g butter
~0.5 cup / 100 g – water
0.5 tbsp / 4 g – salt (or to taste)

method
peel the skin off sweet potatoes/yams
slice into approx. 1cm pieces
in a pot over high heat, add all ingredients
place lid on until you hear boiling, then remove lid
reduce to med heat, simmer until mushy consistency and most water has evaporated (approx. 10min)
add everything to a blender (or use an immersion blender) and blend until smooth
adjust seasoning if need be

either make the day before and seal in an airtight container in the fridge, or place back into a saucepan on low heat with the lid, and mix occassionally (if it dries out it can harden and get gross)

KALE SALAD

with salads, i tend to go by taste, practicing my palate to see if it needs more acid, salt, fat, etc. when making this salad, i did not measure anything, i tasted as i went. feel free to use another variety of kale as well.

salads are a great way of practicing your palate, they’re (usually) very malleable, relatively cheap, and quick to put together.

~0.5 lb / 200 g – kale (lacinato variety)
~2 tbsp / 28 g – extra virgin 👶🏻 olive oil 🫒
~4 tbsp / 80 g – fresh lemon juice 🍋
80 g – golden berries (dried)
60 g – pine nuts
salt + black pepper
fresh grated parmigiano-reggiano

method
wash your kale, drain, and drizzle some olive oil + lemon juice on
optional – massage kale leaves, this helps break down fibers in the plant
with a sharp knive, cut very thin slices of kale (include the stem too)
in a salad bowl, add kale, golden berries, pine nuts, black pepper, salt, parmesan
mix thoroughly, taste, and adjust to your liking

too acidic? add olive oil/parmigiano
too salty? add olive oil/lemon juice/kale
too bitter? add lemon juice/kale/salt/parmigiano